You can, but there really isn't any reason to. I keep my ales at fermentation temperature until they are bottled or kegged. Unless you've got a finicky yeast that produces diacteyl (like ringwood), I wouldn't raise the temperature. If it's at fermentation temperatures, it'll clean up just fine. Keeping it at the cool end of fermentation ranges will also reduce risk of autolysis, if you're planning on an extended primary.

Not that autolysis is really an issue, but it seems less likely at cooler temperatures from my experiences.

__________________Broken Leg BreweryGiving beer a leg to stand on since 2006

Yeah, agreed, there's no reason to bring it up to higher than ambient temperature. I assumed you were asking if you could stop making an effort to keep it lower than room temperature now that it's done fermenting.